Sausage and Egg Stuffed Sourdough Breakfast Rolls

Sausage and Egg Stuffed Sourdough Breakfast Rolls |

How’s that for a long name? If you have any better suggestions, I want to her ’em! It’s hard coming up with recipe names, especially when a recipe is really good and you want the world to make it. I feel like I have to include everything that’s good about it in the name or the masses will never know of its goodness. And then I cry.

These rolls make a great a great grab-n-go breakfast and also fare well at the dinner table.  I served them with sautéed asparagus the other night and it was a hit! They reheat beautifully in the microwave and you can even freeze them.

I used sourdough rolls because they are denser than most regular dinner rolls which makes them good for soaking up the egg. Regular rolls will work just fine if they have a crusty outside that the egg won’t seep out of as easily.

You’ll need to hollow out them babies and make room for the filling. Be careful not to cut the tops to low or cut through the bottom or the filling will leak out.  After cutting circles out with a paring knife I had to use my finger to pick out some of the bread. They should look  like cute little bread bowls when you’re done. Clam chowder, anyone?

Brown your sausage and drain off any fat. Let it cool a little bit before adding into the egg.

Mix your eggs and cream until well blended.

Add in your cheese, onion, salt, pepper, and sausage.

I used my large cookie scoop to measure the egg mix into the rolls.  I can never have enough scoops of different sizes in my kitchen, I use them ALL the time! And having so many different sizes makes me feel important.

Cover them up and let sit in the fridge for at least an hour so the rolls have time to soak up the egg. You could even let them sit overnight and bake in the morning.  However you do it, you’ve got yourself some little bites of eggy, sausagey heaven in the end.

Sausage and Egg Stuffed Sourdough Breakfast Rolls
Serves: 12 rolls
  • 12 sourdough dinner rolls
  • 6 lg eggs
  • ⅓ C + 1 tbsp heavy whipping cream
  • 6 oz. pork breakfast sausage
  • 2 oz. or ½ C sharp cheddar cheese, grated
  • 2 green onions, chopped
  • ¼ tsp kosher salt
  • a few grinds black pepper
  1. Cut a small, deep circle in the tops of the rolls being careful not to pierce the bottom. Remove the cut circle and any more needed bread with your fingers until the roll looks like a mini bread bowl. Brown the sausage until slightly crisp and drain of any fat. Set aside until lightly cooled as to not curdle the egg. Combine the eggs and heavy cream, whisking until well combined and smooth. Add the cheese, onion, salt, pepper, and sausage. With a measuring spoon or cookie scoop, evenly distribute the egg mixture between the cut rolls until it is all used. Cover the rolls with plastic wrap and refrigerate for at least an hour, up to overnight. Remove from fridge and bake in a preheated oven at 350° for 20-25 minutes or until a knife inserted into the middle of the roll comes out clean and the egg is set.


  1. says

    ooh yum! I looove sourdough and breakfast! I’ve always wanted to try some kind of bread bowl or stuffed roll and this looks like the perfect recipe to start with!

  2. kay gibbs says

    I am making these tonight for dinner but am not sure what to have with them. I thought a nice salad would be good but the hubs says “salad and eggs…. Gross”

    • says

      Haha, aren’t men wonderful sometimes? I think a salad would be lovely! Sauteed asparagus or zucchini would be great if you want to keep it light. BUT if you really want to appease the hubs, how about some hash browns and country gravy? Good luck!

      • kay gibbs says

        Just thought I would let you know I did make these tonight and they were absolutely awesome!!! My 10 year old loved them too (BONUS). Made with a salad, romaine, apple chunks, shaved parm, homemade poppyseed dressing, and it was perfect. Ironically, I did decide to make a few hash browns and gravy just in case because they are quick but no one touched them. Thanks for the great recipe! (Sorry, I kinda stole the credit when my 10 year old said “wow mommy, You are creative tonight” but then I was busted when my 6 year old said “they look just like the picture”) LOL

  3. Mandie says

    Alright! You got me! Jon has to take stuff in to work for breakfast buffets all the time, I am totally making these next!

  4. bridget says

    Just made them, but since the store didn’t have sourdough rolls went with chicago rolls instead. They still look delish! Hopefully they are!

  5. Robin says

    These will be a great thing for meto take to work for the boys I work with. They are a great bunch of fellas and are always willing to help me so I like to pay them back with yummies!! Thanks for the neat recipe!!

  6. Michelle says

    The sourdough look fantastic, I have yet to find a great recipe. Do you have a recipe? (just new to your site, found you through pinterest – drooling over your coffee cake in a mug)
    I can’t wait to try this recipe.

    • admin says

      Hi Michelle! I haven’t done sourdough for the blog yet. I’ll put it on the list! Thanks for stopping by!

  7. says

    I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).

    I would like to invite you to share this post (and your other posts :-) ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) –

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

  8. Molly says

    I’m wondering if it would be possible to freeze these. If so, at what stage would you suggest doing it? These look delicious but I am single and it would make way too much for me but they would be great to have to warm on the way out the door in the morning!

    • admin says

      You’ll make them just like in the recipe and then once you’ve had your fill, pop them in a ziplock bag and throw it in the freezer. Frozen rolls can be reheated in the microwave for a quick breakfast. All microwaves run different, so experiment with 15 second intervals until you find what works for you.

  9. Donna says

    I made these last week and they turned out fantastic. The only difference I did was to use turkey sausage (3/4 less fat) and add a couple of more eggs. My entire family loved them. I did freeze three of them to see how well they froze. My husband defrosted and heated them up in the microwave this evening and they were just as good as the day we made them. Great recipe!

  10. says

    I wonder if you can substitute swim milk instead do the heavy cream, or some other recommendation for those on strict diets? Would the skim milk be too runny?

    • Heather says

      You can certainly sub milk, but I probably wouldn’t use anything less than 1%- there’s just not enough fat it in it.

      • says

        Thanks, Heather! I just didn’t want to use “heavy cream” – but, in that case, I wouldn’t even mind using 2% milk or half & half, if need be. Thanks again! Great recipe!

  11. says

    this looks amazing! My hubby works nights, so I usually try to keep stufft in the freezer for him to re heat early in the morning. I usually do waffles or breakfast burritos this looks like more fun than those :)

  12. Donna says

    Made these, and substituted real bacon (5) strips for sausage…love, will make again..just got to figure out carb count for each…Thanks


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